Cold Fungus
1.
Soak the fungus one hour in advance, rinse and filter the water after it is finished. It seems that my fungus has been processed beforehand and does not need to be stalked. When washing, first add a small amount of water and a few spoons of starch to gently rub the fungus to clean it, and finally rinse off the starch. (No picture, this is the picture from the pot)
2.
Boil a pot of water, put the fungus into the pot, cover the lid for 2 minutes, turn off the heat and take out the pot. After the fungus is filtered, pour it into cold water and place ice cubes on it. (My ice cubes are made of tap water, so I can’t put ice fungus in the water directly. In short, I’ll try my best to quickly ice the fungus)
3.
I missed the sugar and peanut oil. Aged vinegar is best aged for more than three years. If it is gone at home, it can only be replaced by two-year old. Aged vinegar: light soy sauce: sugar = 3:2:1. After adjusting it, I tried the taste, there is no need to increase or decrease the amount. Finely chop the pepper and chop 4-5 cloves of garlic. Wash coriander and cut into sections.
4.
This is a mixed cold sauce, peanut oil, sesame oil and chili oil. The spoon in the picture is my measuring tool. Aged vinegar is the soul of this dish. It is rare to see other recipes with aged vinegar. In fact, for this dish alone, aged vinegar is really a few streets away from rice vinegar!
5.
Pour the iced fungus into a large bowl, and pour the mixed cold juice on top of it, then peanut oil, sesame oil, and chili oil. The amount of these oils is up to your liking, and there is no fixed ratio. Sprinkle the coriander, and then use a spoon to mix the fungus and all the spices evenly. It's fried! ! ! !
Tips:
If you like spicy, you can add Zhitianjiao. I can't eat it spicy or bear the spicy taste, so I only put two meanings.
The first time you make it, you must adjust the cold sauce according to the proportion, and then taste the taste, increase or decrease according to your own taste, and remember your own proportion. It will be handy to make it later, and you have to explore it slowly.
